Mexican Mole for Dinner

Creating mole from a slew of Mexican ingredients varying from chile to chocolate.

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Redwood Falls Gazette

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Posted Jun. 27, 2013 at 12:01 AM
Updated Aug 5, 2013 at 4:11 AM

Posted Jun. 27, 2013 at 12:01 AM
Updated Aug 5, 2013 at 4:11 AM

Chocolate and chicken don’t usually mix…unless you’re using Mexican Mole (pronounced MOH-lay) sauce. Mole is one of Mexico’s most treasured specialties and a diet staple. The rich, dark, reddish-brown sauce starts with toasted almonds, peanuts, chiles, cinnamon, sesame seeds and corn tortillas and is then blended with Mexican chocolate and tomato sauce.
The sauce is perfect with chicken, enchiladas or just chips. There are as many variations of this Mexican sauce as there are cooks, and recipes are generally passed down from generation to generation. Here's our take on this Mexican classic—a spicy, rich chili recipe infused with the intricate flavors of a classic Mole sauce, including the chocolate.
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